Gravox Roast Chicken with Herb Gravy
So in amongst the packet meals, I seem to have a few of the packet sauces and gravies, where they're already made up and just need microwaving. These are a great time saver, and I'd probably never have hollandaise is I didn't buy the Masterfoods finishing sauce version of it. I can make it, having learnt to when working in a kitchen, but I find snipping the corner of a packet and zapping it for 30-40 seconds far more convenient, and not horribly expensive.
Just like the hollandaise, this gravy is a pretty decent chicken gravy, though unlike the powder packets, I can certainly tell that there has been some deterioration to the quality since passing the best before. Still it's perfectly fine and will do gravy for about 3 serves, at least for me, where I drench my meat and veggies with it. If you only have it on your meat, or possibly meat and potatoes, it'll probably do a 4th or even 5th serve too.
Once opened, they only last 3-4 days, so the final bit will be used tomorrow on my toasted sandwich.
Roast Chicken and Veggies for 1 (or 2, because I suck at getting the amount of veggies right)
Ingredients
1 Chicken Maryland. (add a second one for the second serve)
2 Potatoes
1/2 Sweet Potato (well, that really depends on the size of it. About 6 cm long and 3 cm diameter)
2 Carrots
1 1/2 Onions (only has the half because I had it left over from something else)
6 cloves Garlic
Method
- Heat oven to 200 C. Prepare a baking tray by lining it with baking paper.
- Pat the chicken dry with paper towel.
- Season with salt and rub a couple of pinches of turmeric into the skin.
- Set aside chicken until needed.
- Peel Potato, Sweet Potato, and Carrots. Cut them into bite sized pieces.
- Peel the Onions and quarter them.
- Trim the top and tail of the garlic cloves, but leave the skin on them.
- Add all the vegetables to a bowl, along with a couple of tablespoons oil and a sprinkle of mixed herbs
- Toss to coat all the vegetables before pouring them onto the baking tray.
- Put the vegetables into the oven for 30 minutes.
- Add the chicken to the baking tray and turn the vegetables over. Return to the oven for another 30 minutes.
- Turn the vegetables, and increase the temperature to 250 C. Bake for 10 minutes, or until suitably browned and skin is crispy.
- Serve with heated gravy.
I guess you could just have it like this without any gravy if you really wanted
But this looks far more to my taste
Previous Packet Meals
Chicken and Mushroom Risotto
Spanish Chicken and Chorizo Paella
